HOW TO MAKE BOXED PANCAKE MIX BETTER RECIPES

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HOW TO MAKE PANCAKE MIX BETTER - HOW TO MAKE BOXED PANCAKES



How to Make Pancake Mix Better - How to Make Boxed Pancakes image

You can easily elevate boxed pancake mix and make it taste better! Here are three variations including peanut butter chocolate chip pancakes, Raspberry pancakes, and apple pie pancakes.

Provided by Meseidy Rivera

Categories     breakfast    main dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 8

1 c.

pancake mix

1/3 c.

natural peanut butter

2 tbsp.

sugar

3/4 c.

milk

1

egg

1 c.

chocolate chips

1 tbsp.

butter

2

bananas, split and cut in half

Steps:

  • In a large bowl, combine pancake mix, peanut butter, sugar, milk, egg, and chocolate chips. Whisk until well combined. Set aside. Heat griddle or large skillet over medium-low heat. Spray the griddle or skillet with nonstick spray. Ladle batter onto griddle or skillet. Flip pancake after bubbles rise to the surface and bottoms brown, approximately 2 to 4 minutes. Cook until the second side is lightly browned.  Hold the pancakes on a sheet pan or ovenproof plate in a 200ºF oven.  Heat a skillet over medium-high melt. Melt butter in the skillet. Add banana slices to the skillet in a single layer. Leave them to brown, flipping once, 3–5 minutes each side.  Serve pancakes with browned banana slices.

BASIC PANCAKE MIX RECIPE - FOOD.COM



Basic Pancake Mix Recipe - Food.com image

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 large pancakes, 3-4 serving(s)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4-1 1/2 cups milk
2 eggs
1 teaspoon vanilla (optional)
2 tablespoons vegetable oil

Steps:

  • In a bowl, mix together all the dry ingredients.
  • Make a well in the centre and pour in the milk.
  • Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.
  • Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.
  • Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.
  • How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.
  • If you are adding fruit, I like to sprinkle it on top of the pancake now.
  • When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.
  • The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.
  • Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.
  • Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

Nutrition Facts : Calories 454.4, FatContent 16.6, SaturatedFatContent 4.6, CholesterolContent 138.2, SodiumContent 937.9, CarbohydrateContent 61.8, FiberContent 1.7, SugarContent 8.7, ProteinContent 14

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